понедельник, 28 января 2013 г.

The popularity of Japanese cuisine challenge is no longer necessary. Sushi and rolls have already won almost the whole world. However boast knowledge about interesting facts about Japanese food, not everyone can. Familiar to us land acquired its present form only in the first half of the XIX century, thanks to the chef Yohei Hanaya. It was the first time he has prepared a dish called nigiri, and that it is served in Japanese restaurants and sushi bars. In Japan, most often cooked rolls (maki-sushi). To prepare the rice roll wrapped in a sheet of nori seaweed. The algae give the dish a unique taste. Most popular now rolls (Philadelphia, California), the fish and rice is on the outside, were invented in the U.S. in 1970. Then the chef of a restaurant named IKIR Masita realized that not all guests of the restaurant like the taste of seaweed. However, without the seaweed sushi does not cook, so he hid this ingredient inside, turning inside-out roll. Was added to oily slice of avocado and crab meat gave Rollo extra flavor. As a successful addition was also used slice of cucumber and flying fish roe (tobiko). So get California rolls, immediately gained popularity. We are used to always served with sushi wasabi. In fact, this green paste with a sharp taste does not have anything to really hon-wasabi is grown in Japan. That wasabi served in restaurants, made of spices, horseradish and dyes. The taste of this pasta is practically no different from the taste of the wasabi. However, the content of nutrients analogue clearly losing the original. Pickled ginger is also somewhat artificial product, more precisely, its color. If ginger pickle, it will be a very pale yellow and pink. However, the ginger in different restaurants distinct pink color, which is achieved by food coloring. Often used in sushi shrimp. Sushi these molluscs are delivered in pieces of ice that have not lost their tails look. Flying fish roe - one of the most popular ingredients for Japanese cuisine. Initially, this caviar has no color, but manufacturers stains in a variety of shades to give dishes a special aesthetics. In the USSR there was already a Japanese restaurant, which opened in the early 80's. The restaurant was called "Sakura" and was available only for the elite and foreigners. In 90 years the opportunity to go to a restaurant and have already been provided to the broader population, but that's just the financial overpower visiting this institution could not many. For example, a dinner at the restaurant at the time would have cost at least $ 1500. In St. Petersburg, the first Japanese restaurant called "Fuji" was opened in 1997 on Kamenoostrovsky. The word "meal" in Japanese, is indicated as well as the "boiled rice" - the word "gohan". Can note a clear analogy with the Russian word for "bread", which also means not only a specific product, but also the concept of food in general. In Japan, you can hear the word "Coke". This word indicates the number of rice, which is necessary to supply an adult during the year, namely 180 liters. Earlier figure is a measure of the wealth of man. In tallying coca and "salary" of many people, including the samurai. Sake - a traditional Japanese drink, which is often called "rice vodka." However, the name is incorrect, since the fortress sake of only 16-18 degrees. As a toast in Japan always used the same word "Kampai," which means "to the bottom." Fish - one of the most important constituents of the diet of Japanese cuisine and Japanese. Japan - an island, washed by the seas, so the fish in this country in excess. Residents of the islands of Japan know a lot of recipes for fish. Most often, it is not fried, but just a little fried. More fish can cook for a couple or even serve to the table almost raw. With this fish dishes, in the tradition of Japanese cuisine, it is easy to digest and have an original taste. Disinfected by soaking the fish in vinegar. In Japanese cuisine, there is no such thing as a main course. This is because the size of prepared meals is very low. Classic meal in Japan may include up to 20 different dishes, small in size. Also, in Japan there is no such thing as a "supplement". Almost all of the plants that grow in Japan, used in Japanese cuisine. The various dishes, sauces and condiments you will surely find carrots, cabbage, cucumbers, horseradish wasabi, daikon radish, white radish, bamboo, sweet potato, lotus and other plants, as wild and orchard. In Japanese cuisine from Chinese dishes come from soy and beans, in particular, miso, soy-bean sauce and seasoning tofu. The Chinese also borrowed the noodles, which are of three kinds. Flat noodles or noodles circular called "udon" noodles made of buckwheat flour called "soba" noodles and cooked in a broth - "ramen". Meat dishes appeared in Japanese cuisine due to the influence of European cuisine, so beef and pork can be found in traditional Japanese dishes often. Usually the meat is served as a delicacy, and not as everyday food. Traditions of cooking different dishes and cooking have certain characteristics in each prefecture, Japan. What is routine and normal in one region, it is considered exotic in another. Japanese cuisine is a special table setting, sometimes putting people of another culture in an awkward position. Some instruments, exhibited on the table, more like decorations than on that of which and what to eat.